Easy Enchilada Casserole (400 calories)

Enchilada Casserole Ingredients February 12 oz bag Morningstar Farms crumbles 2 tablespoons of powdered garlic (not garlic salt) 2 tablespoons whole cumin 1 medium onion 1 / 2 cup water 1 can enchilada sauce 2 cups 15 g 1 cup Cheddar cheese cheddar cheese, not greasy, normal 10 corn tortillas Preheat oven to 450 degrees. Mix two bags collapses, garlic powder, cumin and half a glass of water over high heat. After mixing, add the onions and stir. Cover over medium heat for about 3 minutes and simmer. Mix and allowsimmer for about 3 minutes again. Add half a can of enchilada sauce and stir. The heat and the pot into 3 layers. The first layer 3 of the corn tortillas into pieces, one third of the meat and 1 cup fat-free cheddar cheese snatched. Second Layer 3 more tortillas, one third of the meat and cut other non-fat cheese. The last layer is a veteran of the last 4 tortillas, remaining meat, then 1 cup of shredded cheese. Pop in the oven for 10 minutes let stand at 45010 minutes before serving. ENJOY!

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